Lemon Posset ... made easy

A posset (also historically spelled poshote, poshotte) was originally a popular British hot drink made of milk curdled with wine or ale, often spiced, which was often used as a remedy. In the 16th century the drink evolved into a cream, sugar and citrus-based confection, which is still consumed today as a cold set dessert similar to syllabub.

The recipe I share today, for lemon posset, has to be one of the easiest desserts to make. Simply heat some cream and sugar (or equivalent sweetener) and whisk in lemon juice to create a smooth lemon mousse that makes the perfect finish to a special dinner for two.

Ingredients

Serves Two
100ml/3½fl oz double (heavy) cream
50g/1¾oz sugar or equivalent sweetener 
½ large lemon, finely grated zest and juice (about 2 tbsp)

Method
1. Put the double cream and the sugar into a pan over a low heat. Stirring constantly to dissolve the sugar, gently bring the cream to the boil. Simmer the cream for three minutes, then remove from the heat and allow to cool.
2. Add the lemon juice and zest and whisk well.
3. Pour the lemon cream mixture into two small cups or serving glasses and refrigerate for three hours.

Tip

Garnish with a few chopped almonds or pistachios, a bit of candied lemon peel or a scattering of shortbread crumbs for crunch.

From an idea seen here

Similar Recipe Suggestion

Citrus Custard Dessert, it's low carb/keto see here

Please be aware, you will find a variety of recipe ideas within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e., use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan